Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the sour cream, until the batter is smooth.
6. Fold in the chocolate chips and chopped walnuts.
7. Pour the batter into the prepared springform pan and smooth the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely in the pan before removing the sides.
10. In a small saucepan, heat the heavy cream until it begins to simmer.
11. Remove from heat and stir in the powdered sugar until smooth.
12. Pour the glaze over the cooled cake and let it set for 10-15 minutes.
13. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 14g
Cholesterol: 95mg
Sodium: 280mg
Carbohydrates: 54g
Fiber: 3g
Sugar: 34g
Protein: 7g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semisweet if you prefer a richer chocolate flavor.
- Pecans or almonds can be used instead of walnuts.
Variations:
- Add a teaspoon of cinnamon to the batter for a spicy twist.
- Swap out the sour cream for Greek yogurt for a tangier flavor.
- Add a tablespoon of instant coffee granules to the batter for a mocha flavor.
Tips and tricks:
- Make sure to let the cake cool completely before removing it from the pan to avoid it falling apart.
- Use room temperature ingredients for the best results.
- Don't overmix the batter or the cake will be tough.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar before slicing.
Garnishes:
Top with whipped cream and chocolate shavings for an extra decadent treat.
Pairings:
Serve with a cup of coffee or a glass of milk.
Suggested side dishes:
Fresh berries or a fruit salad would be a refreshing accompaniment to this rich cake.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too moist, try reducing the amount of sour cream or adding a few extra minutes to the baking time.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking surfaces thoroughly before preparing the cake.
Food history:
Schmandkuchen is a traditional German cake made with sour cream. This version adds chocolate for an extra indulgent twist.
Flavor profiles:
Rich, chocolatey, and nutty.
Serving suggestions:
Serve as a dessert or a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Rich, Chocolatey, Creamy, Sweet, Moist